Author Topic: Il Cane Rosso- Dallas, Tx  (Read 33051 times)

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Offline othafa9

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Re: Il Cane Rosso- Dallas, Tx
« Reply #150 on: July 26, 2012, 10:24:31 PM »
It should also be noted that Cane Rosso doesn't technically use same day dough.  The workflow goes something like this:  dough mixed at 9am, balled at 10am, dough ready to go to cooler around 6-7ish.  The next day pulled from the cooler, after a few hours it comes back to room temp and then it is used.


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Re: Il Cane Rosso- Dallas, Tx
« Reply #151 on: July 26, 2012, 11:01:57 PM »
It should also be noted that Cane Rosso doesn't technically use same day dough.  The workflow goes something like this:  dough mixed at 9am, balled at 10am, dough ready to go to cooler around 6-7ish.  The next day pulled from the cooler, after a few hours it comes back to room temp and then it is used.

Rob, unless they've changed recently, the regime you describe is not correct:

The dough recipe is Dino's from Naples, so I'm not sweating any authenticity or flavor concerns.  We do let it rest in bulk for about an hour before balling it up.  Whatever we don't use that day goes into the fridge and is brought to room temp before we stretch it.  The dough is really light.  We don't use any starter - just flour, water, salt, & yeast.  I'd love to do a 24 hr bulk ferment at room temp then ball for 6-8 hrs, but with our volume of 500-600 per day, it is logistically not possible.  Dough that has never been refrigerated makes fantastic pizza. Room temp is the absolute key for us.  When it's cold dough, the cornicione is flat and dense.

Your description is not that far off- the only difference is that you have them refrigerating all the dough, while Jay is refrigerating only leftover dough. For our conversation, that's a pretty big distinction, though.

Offline Essen1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #152 on: July 26, 2012, 11:18:40 PM »
Interesting - now two of the best Margheritas I've had were made with San Felice.

Craig,

I like mine with Milagro Tequila but I guess that's another story :)

Seriously, though, I was just reading all the way through this thread and it was interesting, to say the least.
Mike

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Offline TXCraig1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #153 on: July 26, 2012, 11:21:57 PM »

I like mine with Milagro Tequila but I guess that's another story :)


And some Grand Mariner?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Essen1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #154 on: July 26, 2012, 11:25:22 PM »
And some Grand Mariner?

I don't do half-assed jobs, bro :)


Mike

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Offline TXCraig1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #155 on: July 26, 2012, 11:34:03 PM »
I don't do half-assed jobs, bro :)




After my own heart.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Essen1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #156 on: July 26, 2012, 11:36:26 PM »
After my own heart.

Also...Simple syrup and a salt/lime/sugar mix for the rim. Not to forget freshly squeezed lime juice.

Are we straying from the topic at hand, though?  ???
Mike

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Offline TXCraig1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #157 on: July 26, 2012, 11:56:21 PM »
Are we straying from the topic at hand, though?  ???

Someone really should start a Margeritas! thread in the Off topic foods section...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline pizzablogger

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Re: Il Cane Rosso- Dallas, Tx
« Reply #158 on: July 27, 2012, 12:32:49 AM »
Someone really should start a Margeritas! thread in the Off topic foods section...

While I enjoy a margherita with gran mariner using a reposado tequila as the base, the classic margerita which should be a base for everyone should celebrate the unadultered taste of good agave tequila, which means a high quality 100% silver/blanco tequila.

Blanco tequila, raw agave nectar and fresh squeezed lime. Period. Done. No funny business with the rim either. It's like a good margherita pizza or good taco.....stop effing around and keep it high quality and simple.

If there are purer, more simple flavors that reflect the summer sun, I haven't found them.....although a good caipirinha or paloma comes close. Again, I like other margarita styles and love straight up reposados and anejos. But at the end of the day it either comes from the agave plant or a lime or it doesn't make it into the glass! Signed, a stout margarita purist.

Now I've had Il Cane Roso very high on my most wanted list for a while. It just got bumped up a notch....awesome Jay! -k
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Offline TXCraig1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #159 on: July 27, 2012, 10:23:22 AM »
Now I've had Il Cane Roso very high on my most wanted list for a while. It just got bumped up a notch....awesome Jay! -k

Don't forget The Garage is only a couple hours South of Cane Rosso...
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Offline pizzablogger

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Re: Il Cane Rosso- Dallas, Tx
« Reply #160 on: July 27, 2012, 11:41:17 AM »
A little better....
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Il Cane Rosso- Dallas, Tx
« Reply #161 on: July 27, 2012, 11:43:02 AM »
Don't forget The Garage is only a couple hours South of Cane Rosso...

How could I. The Garage is #1 on my pizzeria wish list.

A Southern tour of Il Cane Rosso right into The Garage and then to Sante Fe for Bill and Chau would be dope! --K
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Offline othafa9

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Re: Il Cane Rosso- Dallas, Tx
« Reply #162 on: July 28, 2012, 01:47:03 AM »
Rob, unless they've changed recently, the regime you describe is not correct:

Your description is not that far off- the only difference is that you have them refrigerating all the dough, while Jay is refrigerating only leftover dough. For our conversation, that's a pretty big distinction, though.

I can say for sure this IS the workflow that we use since I started here in early April.  Also, Craig, next time you come in say "Hi".  If you see a tall white guy with a Baltimore Orioles baseball cap, that'd be me.  I'd love to give a tour.

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Re: Il Cane Rosso- Dallas, Tx
« Reply #163 on: July 28, 2012, 02:15:32 AM »
I can say for sure this IS the workflow that we use since I started here in early April.  Also, Craig, next time you come in say "Hi".  If you see a tall white guy with a Baltimore Orioles baseball cap, that'd be me.  I'd love to give a tour.

Rob, let get this straight.  Are you saying that, since April, all the dough at Cane Rosso has spent a night in the cooler?  Are you there most of the time?  Is there any possibility that a different workflow is followed when you're not there?

Offline TXCraig1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #164 on: July 28, 2012, 08:08:55 AM »
I can say for sure this IS the workflow that we use since I started here in early April.  Also, Craig, next time you come in say "Hi".  If you see a tall white guy with a Baltimore Orioles baseball cap, that'd be me.  I'd love to give a tour.

Will do. Hopefully I will need to get to Dallas pretty soon.

Thanks!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline thezaman

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Re: Il Cane Rosso- Dallas, Tx
« Reply #165 on: July 28, 2012, 09:26:05 AM »
It should also be noted that Cane Rosso doesn't technically use same day dough.  The workflow goes something like this:  dough mixed at 9am, balled at 10am, dough ready to go to cooler around 6-7ish.  The next day pulled from the cooler, after a few hours it comes back to room temp and then it is used.
  this is the same method that amano's uses.amano uses 2 ounces of wet yeast for 55 pounds of flour.

Offline JConk007

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Re: Il Cane Rosso- Dallas, Tx
« Reply #166 on: July 28, 2012, 03:16:52 PM »
And it  can and does stay in the fridge for more than 1 day if not needed  correct guys ? I have to use fridge but do 7-9 hours 68-73 then  Ball and into fridge.
« Last Edit: July 28, 2012, 03:43:42 PM by JConk007 »
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Offline othafa9

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Re: Il Cane Rosso- Dallas, Tx
« Reply #167 on: July 28, 2012, 04:52:49 PM »
And it  can and does stay in the fridge for more than 1 day if not needed  correct guys ? I have to use fridge but do 7-9 hours 68-73 then  Ball and into fridge.

Correct.  But that is very rare for us,  It is very busy here.  Yes,  As I stated, this is the workflow.  Only a couple times have I ever seen us use the dough same day, at which point it was essentially emergency dough.

Offline JConk007

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Re: Il Cane Rosso- Dallas, Tx
« Reply #168 on: July 28, 2012, 06:27:44 PM »
Figured that  ;) I am sure there are little to no leftovers at ICR
thanks !!
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Offline Tscarborough

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Re: Il Cane Rosso- Dallas, Tx
« Reply #169 on: July 29, 2012, 09:14:57 PM »
I am going to climb out to where the limb barely supports me and hand you a saw and then say that your customers can not distinguish between your ideal workflow dough and the "emergency" dough.  Good or bad, and no comment either way, but that is what I guess the reality is.

Offline pizzablogger

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Re: Il Cane Rosso- Dallas, Tx
« Reply #170 on: July 30, 2012, 03:02:48 PM »
I am going to climb out to where the limb barely supports me and hand you a saw and then say that your customers can not distinguish between your ideal workflow dough and the "emergency" dough.  Good or bad, and no comment either way, but that is what I guess the reality is.

Tom, this topic comes up at times with pizzamakers and/or shop owners.

While some customers certainly could pick out the difference, I would agree that the majority cannot.

The answer to this question is very telling of the owner and/or pizzaiolo.

With the correct answer from such a person being, "I can tell the difference". That's what matters.  :)
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Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #171 on: July 30, 2012, 08:51:05 PM »
OK - for the life of me, I cannot understand why everyone has their undies in a bunch over how we make dough...but I will attempt to clarify and then vanish from this board before I blow my brains out:

Rob is correct...I misspoke earlier.  The CURRENT Workflow is that we mix dough in many batches starting at 9am.  Each batch rests for about an hour or so...then we ball it up...then leave it in our dough room or outside our dough room at room temperature all day.  If we look like we are running low at the pizza station, we will use some of the "same day" dough generally between 9-11pm at night.  Otherwise, we roll it into our walk in, then pull it out first thing the next morning and when it comes to room temp, we'll use it all day.  The workflow has changed dramatically from when we first opened - we always dipped into same day dough at the end of the day and I hated the pizzas.  Now we have a bigger staff and more dough trays, so we don't have to dip into same day as much...it's pretty rare.

To further complicate things...Rob & I sometimes do not think the dough gets to temp quick enough for the lunch shift which begins at 11am.  So on the day before, we MAY make a batch that will proof at room temp all day and all  night to be used for lunch the next day - if we have time and space.  Workflow: mix at 3pm with FAR less yeast, let rest in bulk all day (just for you Scott123) and then ball it up at 11pm.  Holds in dough room overnight at 65 degrees.  We're trying to figure out the logistics to be able to consistently do this every day, but there are a lot of moving parts. I guess the point is that between Dino, Rob and me...we constantly tweak the workflow of how/when we make dough to come up with a pizza that we all like.

When I was on DDD with a million people staring at me, lights in my face and HD cameras doing proctology I may have said that after 8 hours or so the dough is ready...technically it is, but it is better with the other 2 ways.

No, most of our customers can't tell the difference between same day, refrigerated, or room temp dough - but we can, along with a handful of other regular customers (and of course all of the seasoned, internationally traveled Yelpers and other bon vivants that have "had pizza exactly like this in Venice and Rome"). The dough is a critical component of our pizza for sure, but we also are looking at the big picture of house made fior di latte (is it salty enough, creamy enough, too hard, too wet, too soft?), the sauce (is it ground too fine, is there enough salt, not enough salt?), toppings (is the soppressata sliced thin enough?), pizzaioli (are they opening the dough properly, stretching too much, too little?), Oven (too hot, too cold, is the wood wet?).  So the dough is a critical component - but it is one of many.

At the end of the day, regardless of how/when/who made the dough, I think our pizza tastes really good.  Not sure who here has had it or not.  But if you like it, great.  If you don't like it, I'm sorry.

Peace out (drops mic).

jamie

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Re: Il Cane Rosso- Dallas, Tx
« Reply #172 on: July 30, 2012, 09:04:04 PM »
@Jay. Wow. You went above and beyond to provide that awesome detail of your workflow. You really didn't need to go to that trouble on account of people who have no real interest in tasting your pizza in the first place or any experience of what it takes to do what you do, day-in day-out. You guys do amazing work with an incredible set-up. Long may your success continue!
« Last Edit: July 30, 2012, 09:11:08 PM by jamie »

Online jeff v

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Re: Il Cane Rosso- Dallas, Tx
« Reply #173 on: July 30, 2012, 09:32:01 PM »

Peace out (drops mic).

Awesome. Can't please all the people all the time.
Back to being a civilian pizza maker only.

Offline Ev

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Re: Il Cane Rosso- Dallas, Tx
« Reply #174 on: July 30, 2012, 11:43:25 PM »
 :o :o :o    I'm figuring I'll wake up soon, and none of this will have really happened.